Entrees

Carne con Chile Burritos

carne con chile burritos
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3.6 from 5 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time40 mins
Cook Time1 hr 30 mins
Course: Main Dish
Cuisine: Mexican
Keyword: beef, brisket, burritos, carne, chile, chile colorado, flour tortillas, mexican crema, Pico de Gallo, queso fresco, Sonora, Sonoran
Servings: 8 to 10 burritos
Author: Pati Jinich

Ingredients

For the meat:

  • 6 pounds beef brisket trimmed of some of the fat and cut into 2-inch chunks
  • 1/2 white onion
  • 5 garlic cloves peeled
  • 2 bay leaves
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon black peppercorns

For the carne con chile:

  • 10 to 12 dried chiles colorados a.k.a. New Mexico chiles, California chiles and dried Anaheim chiles, stemmed and seeded (if unavailable, substitute guajillos)
  • 2 large ripe roma tomatoes about 1/2 pound
  • 2 peeled garlic cloves
  • 1/4 cup coarsely chopped onion
  • 5 dried chiltepin chiles if available (ideal but can skip them if you don’t find them)
  • 2 dried chiles de árbol stemmed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or sea salt or to taste
  • 4 cups beef broth from cooking the meat
  • 2 tablespoons lard or vegetable oil
  • 2 tablespoons all purpose flour

For the burritos:

  • 8 to 10 flour tortillas
  • Sliced or diced avocado
  • Queso fresco crumbled
  • Mexican crema
  • Pico de gallo salsa or salsa of your choice
  • Shredded romaine lettuce

Instructions

To cook the meat:

  • Place the meat in a large pot and cover with at least 12 cups water. Add the white onion half, 5 garlic cloves, bay leaves, salt and black peppercorns. Bring to a rolling boil over high heat. Skim off any foam that rises to the top, reduce the heat to medium-low, cover and cook until the meat is completely cooked through and tender enough to pull apart easily with your fingers, about 1 1/4 to 1 1/2 hours.
  • Using a slotted spoon, remove the meat from the broth and place in a bowl. Strain the broth into a separate bowl or container. Measure out 4 cups and freeze the rest for another use. Once the meat is cool enough to handle, shred into smaller bite size pieces and remove and discard the fat. Set aside.

To make the carne con chile:

  • Place the chiles colorados, tomatoes, and 2 garlic cloves in a medium saucepan. Cover with water and bring to a simmer over medium-high heat. Reduce heat slightly and simmer for 10 to 12 minutes until the chiles have plumped up and rehydrated, and the tomatoes are fully cooked and mushy. Transfer the chiles, tomatoes, garlic and a 1/2 cup of their cooking liquid to a blender. Add the chopped white onion, chiltepin chiles, chiles de árbol, oregano and salt. Puree until completely smooth.
  • Heat the lard or oil in a large heavy-bottomed pot or Dutch oven set over medium-high heat. Add the flour and stir together well to create a roux. Cook, stirring, for a minute or two until bubbling and lightly browned. Add the chile colorado puree. Cook, stirring often, making sure the mixture doesn’t stick and burn on the bottom of the pan, until it has thickened and darkened slightly, about 5 to 6 minutes. Stir in the beef broth and the shredded cooked meat and bring to a simmer, stirring. Reduce heat to medium, cover partially, and continue to cook, stirring often and scraping the bottom of the pot until the sauce has thickened and the meat is well seasoned, coated with the chile mixture, and so tender it is falling apart, about 30 minutes. Taste and adjust salt. Remove from the heat.

To make the burritos:

  • Heat the tortillas on a preheated comal or skillet. Top with 1/4 to 1/3 cup of the carne con chile and roll into burritos. Once assembled, you can heat them for another minute if you want them a bit toasted, or eat them soft, just as soon as they are assembled.
  • Serve with sliced or diced avocado, crumbled queso fresco, crema, salsa and lettuce, and let people garnish to taste.

Notes

Burritos de Carne con Chile

Corn, Cheese and Chile Verde Tamales

Corn, Cheese and Chile Verde Tamales
Print Recipe
3.67 from 6 votes

Corn, Cheese and Chile Verde Tamales

Corn, Cheese and Chile Verde Tamales recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time30 mins
Cook Time1 hr 40 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: anaheim chiles, cheese, chile verde, Corn, corn husks, elote, masa, Mexico, pati’s mexican table, poblanos, queso, rajas, Sonora, Sonoran, tamal, Tamales
Servings: 15 tamales
Author: Pati Jinich

Ingredients

For the fresh corn masa:

  • 4 cups white corn kernels fresh or thawed frozen
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter at room temperature
  • 1 tablespoon sugar
  • 1 cup corn flour for tamales or masa harina
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon vegetable oil

For the filling:

  • 1 tablespoon vegetable oil
  • 1 cup slivered white onion
  • 1 pound fresh Anaheim chiles roasted, sweated, peeled, stemmed, seeded and cleaned, sliced into thin strips
  • 1/2 teaspoon kosher or sea salt

To assemble the tamales:

  • 30 dried corn husks plus more for lining the steamer
  • 1 1/2 cups grated melting cheese such as asadero, quesadilla, Oaxaca, Monterey Jack, or mozzarella

Instructions

To make the fresh corn masa:

  • Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.
  • Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.
  • In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.
  • Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.

To make the filling:

  • Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.

To assemble the tamales:

  • Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2×3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.
  • If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).
  • To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours. Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Notes

Tamal de Elote con Rajas y Queso

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop
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4 from 5 votes

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 mins
Cook Time15 mins
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, cerdo, grill recipes, Mexico, pati’s mexican table, pork, pork chop, Sonora, Sonoran
Servings: 4 pork chops
Author: Pati Jinich

Ingredients

  • 4 1-inch thick bone-in pork chops
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Pickled Grape Salad to serve

Instructions

  • Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.
  • Preheat the grill to medium high, or heat a grill pan over medium-high heat.
  • Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.
  • Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.

Notes

Chuleta de Cerdo con Chile

Sonora Cheese Soup

Sonora Cheese Soup
Print Recipe
3.8 from 5 votes

Sonora Cheese Soup

Sonora Cheese Soup recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time20 mins
Cook Time20 mins
Course: Soup
Cuisine: Mexican
Keyword: anaheim chiles, caldo, cheese, chicken broth, Mexico, pati’s mexican table, pay de queso, poblanos, queso, queso fresco, Sonora, Sonoran, sopa, soup
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons canola or safflower oil
  • 1 to 1 1/4 pounds potatoes about 4 medium, peeled and diced (about 3 cups)
  • 1 1/2 cups chopped white onion
  • 1 ripe medium-sized tomato cored and diced without discarding seeds and juices
  • 4 fresh Anaheim or poblano chiles about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips
  • 3/4 teaspoon kosher or sea salt or to taste
  • 4 cups homemade chicken broth
  • 2 cups milk
  • 1/2 pound queso regional fresco de Sonora or queso fresco

Instructions

  • Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
  • Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

Notes

Caldo de Queso

Chicken in a Pecan and Ancho Chile Sauce

Chicken in a Pecan and Ancho Chile Sauce
Print Recipe
4.67 from 6 votes

Chicken in a Pecan and Ancho Chile Sauce

Chicken in a Pecan and Ancho Chile Sauce recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time15 mins
Cook Time1 hr
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, chicken, Mexico, nuez, Pecan, Pollo, prunes, sauce
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 3 dried ancho chiles stemmed and seeded
  • 1/2 white onion
  • 1 unpeeled garlic clove
  • 4 cups homemade chicken broth or store bought
  • 1 cup shelled pecans
  • 6 to 8 pitted prunes about 1/4 cup tightly packed
  • 1 teaspoon kosher or sea salt more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 4- to 5- pound chicken cut up, breasts split and cut in half (10 pieces)

Instructions

  • Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
  • Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
  • Season the chicken with the salt and pepper.
  • Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
  • Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.

Notes

Pollo con Salsa de Nuez y Chile Ancho

Chicken, Hominy and Pinto Bean Stew

Chicken Hominy and Pinto Bean Stew
Print Recipe
5 from 6 votes

Chicken, Hominy and Pinto Bean Stew

Chicken, Hominy and Pinto Bean Stew recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Prep Time30 mins
Cook Time3 hrs
Course: Soup, stew
Cuisine: Mexican
Keyword: anaheim chiles, chicken, frijoles de la olla, gallina, gallina pinta, hominy, Mexico, pati’s mexican table, pinto beans, pozole, Sonora, soup, stew
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound dried hominy soaked in water to cover for 8 to 24 hours, or 4 cups cooked (2 15-ounce cans )
  • 1 head of garlic with peel on, halved horizontally (if cooking hominy only)
  • 3/4 teaspoon kosher or sea salt if cooking hominy
  • 1/2 recipe frijoles de olla using pinto beans (3 cups cooked beans), or 2 15-ounce cans

For the chicken:

  • 1 4- to 5- pound whole chicken cut up into 8 to 10 serving pieces
  • 1/2 white onion
  • 4 garlic cloves peeled
  • 1 fresh Anaheim chile stemmed, seeded, cut in quarters
  • 10 stems fresh cilantro
  • 2 teaspoons kosher or sea salt

For the Anaheim seasoning sauce:

  • 1 fresh Anaheim chile
  • 1/4 white onion halved
  • 2 garlic cloves unpeeled
  • 10 sprigs cilantro

For garnish:

  • 1 cup chopped white onion
  • 1 cup coarsely chopped cilantro leaves and top part of stems
  • Crushed chiletpin chiles may substitute finely chopped chiles de arbol, ground chile piquin or red pepper flakes
  • 2 limes quartered

Instructions

  • Strain soaked hominy and rinse. Place in a large pot, add water to cover by at least 4 to 5 inches, and add the halved head of garlic. Set over high heat and bring to a rolling boil. Reduce to medium heat, skim off foam, cover partially and simmer for 2 1/2 to 3 hours, until the hominy “blooms” or opens up. Once the kernels are very soft and you see them opening on the top like a flower, add salt, stir, turn off the heat, and set aside and let cool. Do not continue to cook or the hominy will fall apart. If making the frijoles de olla, you may do so while the hominy cooks. If using canned hominy and beans, you may skip this step.

To cook the chicken:

  • Do this while the hominy and beans are cooking. Place the cut up chicken in a large soup pot or casserole. Cover generously with water by at least 2 to 3 inches. Bring to a boil over high heat, reduce heat to medium-low, skim off foam and add the halved onion, 4 peeled garlic cloves, the quartered fresh Anaheim chile, 10 stems of cilantro and 2 teaspoons salt. Cover partially and simmer for 1 hour, until the chicken is falling away from the bone. Remove from heat, transfer the chicken pieces to a bowl and let cool until you can handle them. Strain the broth, set aside 1 cup, and return the rest to the soup pot.
  • Discard the onion, garlic, Anaheim and cilantro. Remove the skin from the chicken and discard. Remove meat from the bones, tear it into small pieces, and return it to the strained broth.

To make seasoning sauce:

  • Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and top with the fresh Anaheim chile, the onion quarter, and the 2 unpeeled garlic cloves. Broil for about 10 to 12 minutes, flipping the vegetables over halfway through, until completely charred on the outside and soft on the inside. The garlic will be done before the other ingredients, usually halfway through, and should be removed from the baking sheet when you see that it is charred and softened. Alternatively, you can roast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
  • Place the chile in a plastic bag and let it sweat for 5 to 10 minutes. Remove the skin, stem and seeds from the chile and peel the garlic. Cut the chile into pieces and place it in a blender along with the charred onion, the peeled roasted garlic cloves and 10 sprigs of fresh cilantro. Add the cup of strained chicken broth that you set aside, and puree until completely smooth. Pour back into the soup pot or casserole with the chicken and remaining broth.
  • Remove the onion from the pinto beans and stir the beans into the soup pot, along with 1 cup of their broth (or more, to taste). If using canned beans, rinse and add to the soup pot. Discard the halved head of garlic you added to the hominy and add the cooked hominy along with 1 cup of its liquid (or more to taste) to the soup pot. If using canned hominy, drain, rinse, and add to the pot.
  • Return the pot to medium heat, bring to a simmer and simmer, partially covered, for 15 to 20 minutes. You will know it’s ready when the seasoning sauce pools on the surface into tiny dark green puddles that are a darker green than the rest of the soup. Taste and adjust salt.
  • Serve and let everyone garnish with chopped white onion, cilantro, chiltepin chiles and a squeeze of fresh lime.

Notes

Gallina Pinta

Beachside Snapper

Beachside Snapper
Print Recipe
4.75 from 4 votes

Beachside Snapper

Beachside Snapper recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Prep Time30 mins
Cook Time30 mins
Course: Main Dish
Cuisine: Mexican
Keyword: anaheim chiles, Beach, corn tortillas, fish, lime, mexican crema, Mexico, pati’s mexican table, Pescado, red snapper, snapper, Sonora, Sonoran, tacos, whole fish, Worcestershire sauce, Zarandeado
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 1/2 to 5 pounds whole red snapper split in half and deboned, with the skin left on
  • 1 ripe tomato
  • 1/2 white onion peeled and quartered
  • 6 garlic cloves unpeeled
  • 2 fresh Anaheim chiles
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup mayonnaise
  • 2 tablespoons Mexican crema
  • 3 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for brushing the aluminum foil
  • 1 red bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1 yellow bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1 green bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1/2 red onion peeled, slivered

To serve:

  • 10 to 12 corn tortillas homemade or store bought
  • 2 or 3 limes quartered
  • Your favorite hot sauce

Instructions

  • Preheat the broiler. Cover a baking sheet with foil. Place the tomato, white onion, garlic and Anaheim chiles on the baking sheet and roast under the broiler for about 10 minutes, turning the vegetables halfway through, until charred and the tomatoes have begun to release their juices. The garlic will probably be done before the other vegetables. Remove them from the heat when charred. Alternatively, you can char everything on a preheated comal, skillet or griddle set over medium-low heat, or on a grill. Remove from the heat.
  • Transfer the Anaheim chiles to a bowl and cover tightly or to a plastic bag, and seal. Allow to sweat for 10 minutes, then peel, stem and seed. Peel the garlic when it’s cool enough to handle.
  • Place the roasted vegetables, including any juices from the baking sheet or bowl, in a blender. Add the lime juice, mayonnaise, crema, mustard, Worcestershire sauce, soy sauce, butter, salt and pepper. Puree until completely smooth.
  • Position the rack in the middle of the oven and preheat to 450°F. Cover a large baking sheet with aluminum foil. Brush the foil with vegetable oil.
  • Rinse the fish fillets, pat dry, and place skin side down on the baking sheet. Reserve 1/2 cup of the sauce and spread the rest very generously over the fish, creating a very thick layer.
  • Bake the fish anywhere from 20 to 30 minutes –- depending on the thickness of the fish, until the fish is cooked through and flakes easily when poked with a fork, and the sauce is nicely browned and a little crusty on top.
  • Meanwhile, preheat a comal over medium heat, and in a medium bowl combine the bell peppers, slivered red onion and reserved sauce. Toss well.
  • Heat the corn tortillas on the hot comal for about a minute per side, or until they are heated through and beginning to speckle and very lightly toast on both sides. Place in a tortilla warmer or wrap in a clean kitchen towel.
  • Place the bell pepper/sauce mix and the tortillas on the table along with the quartered limes and your favorite hot sauce.
  • Bring the fish to the table as soon as it is ready. Let everyone assemble their tacos with a piece of fish, the peppers and sauce, a squeeze of lime and hot sauce to taste.

Notes

Pescado Zarandeado

Dirty Rice with Clams

Dirty Rice with Clams
Print Recipe
3.6 from 5 votes

Dirty Rice with Clams

Dirty Rice with Clams recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Prep Time25 mins
Cook Time45 mins
Course: Main Dish, Side Dish
Cuisine: Mexican
Keyword: Almejas, arroz, chile colorado, clams, Colorado chiles, dirty rice, guajillo chiles, Mahatma Rice, Mexican rice, Mexico, new mexico, pati’s mexican table, Sonora, Sonoran
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 5 dozen littleneck clams
  • 2 dried Colorado, New Mexico or guajillo chiles stemmed and seeded
  • 1 pound ripe roma tomatoes
  • 3 peeled garlic cloves
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 1/2 teaspoons salt divided, or to taste
  • 5 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 2/3 cup finely chopped white onion
  • 2/3 cup finely chopped red bell pepper
  • 2/3 cup finely chopped leeks white and light green parts
  • 2/3 cup peeled and finely chopped carrots
  • 2/3 cup white wine or light beer
  • 1 to 2 cups water or your choice of chicken, vegetable or seafood broth, or as needed
  • 2 cups Mahatma® Rice white rice or jasmine white rice
  • Fresh parsley or cilantro leaves or a combination of both for garnish

Instructions

  • Rinse and scrub the clams under a thin stream of cold water. Discard any that are open or broken. Drain well.
  • Place the chiles, tomatoes and garlic cloves in a medium saucepan, cover with water and bring to a boil over medium high heat. Cook for 10 to 12 minutes, until the chiles have plumped and rehydrated and the garlic and tomatoes are fully cooked, soft and mushy, but not falling apart. Using a slotted spoon, transfer the tomatoes, chiles and garlic to a blender, along with 1 cup of the cooking liquid, and allow to cool slightly. Add the cumin, oregano and 1 teaspoon salt. Puree until completely smooth. Set aside.
  • Heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat in a large wide casserole or lidded sauté pan. When the butter begins to foam add the onion, bell pepper, leek and carrot, and cook, stirring often, for about 5 to 6 minutes, until the vegetables have fully softened and begun to lightly brown along the edges. Stir in the wine or beer and 1/2 teaspoon salt, and simmer until the wine or beer has just about evaporated, about 4 to 5 minutes. The vegetables should be quite soft and moist but not wet.
  • Pour the tomato puree over the vegetables, bring to a boil and add all the clams. Cover the pot, reduce the heat to medium and cook for 7 to 8 minutes, until the shells open. Turn off heat and leave undisturbed for 5 more minutes. Uncover and, using a slotted spoon or tongs, remove all the clams and place in a bowl. Transfer the sauce and vegetables to a bowl or a large heatproof measuring cup and wipe the casserole or sauté pan clean. Add enough water or broth to the sauce to measure 5 cups.
  • Remove about 3 dozen clams from the shells and discard the shells.
  • Heat the remaining 3 tablespoons olive oil over medium-high heat in the casserole or sauté pan until hot but not smoking. Add the rice and cook, stirring often, until it crackles, becomes milky white, and feels heavier as you stir it, about 3 to 4 minutes. Don’t let it brown. Stir in the reserved sauce and veggies and the remaining teaspoon salt. Stir well, add all the clams, both shelled and those still in their shells, bring back to a boil, cover and reduce heat to low. Cook for 15 minutes, until most of the liquid has evaporated and the rice has cooked. Taste the rice, and if it seems a bit too dente or not fully cooked and all of the liquid has almost evaporated, add another 1/4 to 1/2 cup water or broth, scrape the bottom, cover and cook for a few more minutes.
  • When ready to serve fluff with a fork, garnish with fresh parsley or cilantro or both and dig in.

Notes

Arroz con Almejas

Double Stacked Shrimp and Cheese Tacos

Double Stacked Shrimp and Cheese Tacos
Print Recipe
4.41 from 5 votes

Double Stacked Shrimp and Cheese Tacos

Double Stacked Shrimp and Cheese Tacos recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time20 mins
Cook Time30 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Avocado, cheese, Chiles, corn tortillas, Mexico, Oaxaca cheese, pati’s mexican table, Shrimp, Sonora, Sonoran, tacos
Servings: 6 to 8 double tacos
Author: Pati Jinich

Ingredients

  • 2 pounds ripe tomatoes
  • 4 garlic cloves peeled
  • 2 to 3 chiles de árbol stemmed, keep the seeds (more to taste)
  • 2 teaspoons oregano
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher or sea salt or to taste, plus more for seasoning the shrimp
  • 3 tablespoons vegetable oil divided, plus more to cook the tacos
  • 2 pounds medium shrimp rinsed, shelled, and butterflied
  • Freshly ground pepper to taste
  • 2 tablespoons unsalted butter divided
  • 12 to 16 corn tortillas
  • 3 cups melty shredded cheese such as mozzarella, asadero, Oaxaca, quesadilla, or Monterey Jack
  • 1 large ripe avocado halved, pitted, thinly sliced

Instructions

  • Combine the tomatoes, garlic and chiles de árbol in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and cook for about 10 minutes, until the tomatoes and garlic are completely soft and the chiles are plump and rehydrated. Transfer to a blender with 1 cup of the cooking liquid. Add the oregano, tomato paste and salt, and puree until completely smooth.
  • Heat the 1 tablespoon of the oil in a medium saucepan over medium heat. Once hot, pour in the tomato puree, cover partially and cook, stirring occasionally, for 5 to 6 minutes, until the mixture has thickened and darkened, and the flavors have intensified. Turn off the heat.
  • Season the butterflied shrimp with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in a large sauté pan over high heat. Once the butter begins to foam, add half the shrimp and quickly sear for a minute or so per side. They should be browned and just cooked through. Be careful not to overcook or the shrimp will be rubbery. Scrape into a bowl. Melt another tablespoon butter and oil together and repeat with the second batch.
  • Heat a comal, griddle or large skillet, preferably nonstick or cast iron, over medium heat. Add a tablespoon or two of oil to the surface.
  • One by one, lightly sauce the tortillas: briefly dip them into the tomato sauce, making sure the entire tortilla is coated (I like to use a pair of rubber tipped tongs but you could also just use you hands) and lay as many as will fit on the comal or griddle without overlapping. Top each tortilla with 2 to 3 tablespoons shredded cheese. Leave for a couple of minutes, until the cheese begins to melt and the bottoms of the sauced tortillas begin to dry and brown a little. Then, using a spatula, stack two sauced, browned and cheese-topped tortillas, one on top of another.
  • Don’t worry if the tortilla that you scrape up to stack on top of the other one sticks and tears a little bit or if it is not sitting evenly on top. Spoon some seared shrimp on top of each stack, gently fold with a spatula and continue cooking for a couple of minutes, until the cheese has completely melted and begun to ooze out and create a crust.
  • Remove from the heat and serve hot. Top with slices of ripe avocado.

Notes

Tacos Bravos de Toño

Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada
Print Recipe
4.2 from 5 votes

Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time10 mins
Cook Time10 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Cachoreada, chiltepín chiles, mayonnaise, Mexico, pati’s mexican table, Salsa, Scallops, Shrimp, Sonora, Sonoran, tostadas
Servings: 6 to 8 big tostadas
Author: Pati Jinich

Ingredients

For the mayonnaise:

  • 1/2 cup mayonnaise
  • Zest of 1 lime
  • Pinch of kosher or sea salt
  • Freshly ground black pepper to taste

For the tostadas:

Instructions

To make the mayonnaise:

  • In a small bowl, combine the mayonnaise with the lime zest. Season with salt and black pepper. Mix well and set aside.

To make the tostadas:

  • Have the three salsas prepared and ready to use, and the tostadas within reach.
  • Season the shrimp and scallops with the salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a very large skillet over high heat. Once the butter has begun to foam, add the shrimp. Cook for 1 or 2 minutes per side, just until nicely seared and browned on the outside but not overcooked inside. Scrape into a bowl. Return the skillet to the heat, add the remaining butter and oil, and once the butter foams, add the scallops. Cook for a minute per side, until the tops and bottoms are browned and the middles are no longer translucent, and remove from the heat. The scallops should be medium rare. As soon as you can handle them, slice thin and set aside.
  • Spread about a tablespoon of the mayonnaise on each tostada, top with a layer of sliced scallops, a couple of tablespoons of the salsa bandera, and then a layer of the shrimp. Crown with avocado slices. Top the avocado slices with a couple of tablespoons of salsa negra and add apple chiltepin salsita or another hot sauce to taste. Serve immediately, passing more salsa negra around the table for people to add as desired.

Notes

Cachoreada

Beef, Potato and Anaheim Chimichanga

beef, potato, and anaheim chile chimichanga
Print Recipe
4.8 from 5 votes

Beef, Potato and Anaheim Chimichanga

Beef, Potato and Anaheim Chimichanga recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Prep Time20 mins
Cook Time2 hrs 30 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: beef, chimichanga, flour tortillas, mexican crema, Mexico, pati’s mexican table, Potato, queso fresco, Sonora, Sonoran
Servings: 8 to 12 chimichangas
Author: Pati Jinich

Ingredients

For the cooked meat:

  • 2 pounds beef chuck round or stewing meat, cut into 1- to 2-inch pieces
  • 1/2 white onion
  • 6 garlic cloves peeled
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon whole black peppercorns
  • 3 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds

For the seasoned cooked meat:

  • 2 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 3/4 pound, 3 medium, potatoes peeled and diced (about 2 cups)
  • 1 teaspoon kosher or sea salt divided
  • 1/2 pound ripe roma tomatoes cored and diced
  • 4 fresh Anaheim chiles roasted, peeled, seeded and diced

For the chimichangas:

  • 8 to 12 large flour tortillas
  • 2 tablespoons vegetable oil
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup crumbled queso fresco
  • Mexican crema optional
  • Diced tomato optional
  • Ripe diced avocado optional
  • Sonoran Roasted Salsa or salsa of your choice

Instructions

To cook the meat:

  • Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.
  • Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.

To make the seasoned cooked meat:

  • Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.

To make the chimichangas:

  • Heat a comal, griddle or skillet over medium low heat for at least 3 to 4 minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.
  • Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.

Notes

Chimichanga de Guisado de Res

Rice with Lentils and Caramelized Onions

rice with lentils and caramelized onions
Print Recipe
3.8 from 5 votes

Rice with Lentils and Caramelized Onions

Rice with Lentils and Caramelized Onions recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Prep Time5 mins
Cook Time55 mins
Course: Side Dish
Cuisine: Mexican
Keyword: caramelized onions, lentils, Mahatma Rice, Mexico, pati’s mexican table, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup lentils rinsed and drained
  • 3 bay leaves
  • 6 tablespoons olive oil divided
  • 2 large white onions coarsely chopped
  • 2 cups Mahatma® Rice jasmine white rice or extra long white rice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ancho chile or more to taste
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 teaspoon kosher or sea salt or to taste
  • 5 cups chicken broth vegetable broth or water

Instructions

  • In a medium saucepan, bring 4 cups water with the bay leaves to a boil. Add the lentils, reduce the heat to medium, cover partially with a lid and cook for 15 to 20 minutes, or until the lentils are just cooked and tender but not mushy or falling apart. Drain, remove the bay leaves and set aside.
  • In a large wide casserole or heavy sauté pan that has a tight fitting lid, heat 4 tablespoons olive oil over medium heat. Once hot, add the onions and sauté, stirring occasionally, for about 20 minutes. The onions will first soften and become translucent and then they will brown, which is what you want. Stir and make room in the middle, add the remaining olive oil, and add the rice. Cook for 2 to 3 minutes, gently stirring with the browned onions. The rice will quickly change from a grayish white to a bright white color and feel heavier in the spoon. Don’t let it brown. Make room in the middle once again, and add the cooked lentils, cumin, oregano, ground ancho chile, turmeric, coriander and salt, and stir well. Add the broth, bring to a boil, reduce the heat to the lowest possible setting, cover, and cook for 20 to 25 minutes, until most or all of the liquid has been absorbed and the rice is cooked. Remove the lid and check to see that the rice is cooked. If it is, fluff with a fork, and serve. If it is still a bit al dente, add a couple of more tablespoons of water, cook for a few more minutes, and test.
  • Taste and adjust salt, and serve.

Notes

Arroz con Lentejas

Sonora Style Carne Asada Tacos

Sonora style carne asada tacos
Print Recipe
4.25 from 4 votes

Sonora Style Carne Asada Tacos

Sonora Style Carne Asada Tacos recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 mins
Cook Time5 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: beef, carne asada, flour tortillas, Sonora, Sonoran, tacos
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the carne asada:

  • 1/4 large white onion for cleaning the grill
  • Beef fat cut from the meat if fatty, tallow or vegetable oil, for greasing the grill
  • 2 pounds beef top sirloin sliced into 1/2-inch steaks
  • 2 pounds beef chuck eye roll sliced into 1/2-inch steaks
  • 4 teaspoons kosher or sea salt or to taste (about 1 teaspoon per pound of meat)

Instructions

To grill the carne asada:

  • Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
  • Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
  • Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
  • Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
  • One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
  • Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.

To assemble the tacos:

  • Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it’s difficult to close it!

Notes

Tacos de Carne Asada de Sonora

Carne Asada Lorenza

carne asada lorenza
Print Recipe
5 from 4 votes

Carne Asada Lorenza

Carne Asada Lorenza recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 mins
Cook Time5 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: beef, carne asada, corn tortillas, Lorenza, Mexico, Oaxaca cheese, pati’s mexican table, Salsa, Sonora, Sonoran
Servings: 12 tacos
Author: Pati Jinich

Ingredients

Instructions

  • Cut the prepared carne asada into 1/2-inch dice and keep warm in a covered dish.
  • Reduce the heat to medium if using a gas grill, and if using charcoal use a cooler part of the grill for heating the tortillas. Brush the tortillas with water and sprinkle with salt to taste on both sides. Toast on the grill for 2 to 3 minutes per side, or until lightly browned and crispy on both sides.
  • Slather about 2 heaped tablespoons of refried beans on each crisp corn tortilla. Top with 1/4 cup grated cheese. Place back on the grill, cheese side up, and heat until the cheese melts and the tortilla turns a darker brown. Transfer to a platter, top with a generous amount of meat, and bring to the table. Let your guests add salsa tatemada and chile verde guacamole to taste.

Notes

Lorenza de Carne Asada

Picadillo Chile Relleno

picadillo chile relleno recipe
Print Recipe
4 from 4 votes

Picadillo Chile Relleno

Picadillo Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time20 mins
Cook Time5 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, cerdo, chile, chile relleno, chili, ground pork, Picadillo, pork, stuffed
Servings: 8 to 10 chiles rellenos
Author: Pati Jinich

Ingredients

  • 8 to 10 fresh anaheim chiles about 3 pounds
  • 3 to 4 cups pork picadillo
  • 1/2 cup all purpose flour
  • 4 eggs separated
  • Vegetable oil for frying

For serving:

Instructions

First, prepare the chiles for stuffing:

  • Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
  • Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.

Second, stuff your chiles:

  • Stuff each chile with about 1/3 cup picadillo or as much as will fit allowing them to close. You may seal with a toothpick.
  • Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Third, prepare your batter:

  • In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Fourth, batter and fry the chiles:

  • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
  • (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
  • To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Notes

Chile Relleno de Picadillo

Cheese Chile Relleno

cheese chile relleno recipe
Print Recipe
5 from 4 votes

Cheese Chile Relleno

Cheese Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time20 mins
Cook Time5 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, cheese, chile, chiles rellenos, chili, chilli, queso, queso Oaxaca, relleno, stuffed, Vegetarian
Servings: 8 to 10 chiles rellenos
Author: Pati Jinich

Ingredients

  • 8 to 10 fresh anaheim chiles about 3 pounds
  • 3 cups shredded queso Oaxaca or asadero, quesadilla or melty cheese of your choice
  • 1/2 cup all purpose flour
  • 4 eggs separated
  • Vegetable oil for frying

For serving:

Instructions

First, prepare the chiles for stuffing:

  • Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
  • Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.

Second, stuff your chiles:

  • Stuff each chile with about 1/3 cup cheese or as much as will fit allowing them to close. You may seal with a toothpick.
  • Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Third, prepare your batter:

  • In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Fourth, batter and fry the chiles:

  • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
  • (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
  • To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Notes

Chile Relleno de Queso

Sonoran Hot Dogs

Sonoran Hot Dog
Print Recipe
4.5 from 6 votes

Sonoran Hot Dogs

Sonoran Hot Dogs, courtesy of Daniel Contreras of El Güero Canelo Restaurant, from Pati's Mexican Table, Episode 13, "How Do You Say Tucson?"
Prep Time20 mins
Cook Time10 mins
Course: Antojos, Main Course
Cuisine: American, Mexican
Keyword: Arizona, bacon, Hot Dog, Mexican, Sonoran, Tucson, Turkey Hot Dog
Servings: 4 hot dogs
Author: Pati Jinich

Ingredients

  • 4 slices bacon
  • 4 turkey hot dogs
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onion
  • 4 güero chiles or banana peppers
  • 4 hot dog buns
  • 1 cup cooked pinto beans warmed up

Toppings:

  • Chopped raw white onion
  • Chopped tomato
  • Jalapeño hot sauce or salsa of your choice
  • Mustard
  • Mayonnaise

Instructions

  • On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.






  • Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the skillet and set aside.



  • In the same skillet, heat the vegetable oil and add the 1 cup chopped white onion. Sauté the onion until it softens and becomes translucent, about 5 minutes. Scrape into a small bowl and set aside.
  • Meanwhile, char the güero chiles on a hot comal or skillet set over medium heat for 3
    to 6 minutes. Turn it once or twice, until its skin has lightly charred. Remove from heat.

To assemble:

  • Place one bacon-wrapped hot dog in a bun, then spoon on a generous tablespoon of warm pinto beans and about a tablespoon of the cooked onion. Top with some chopped raw onion, chopped tomato, hot sauce or salsa, mustard, and mayonnaise. Repeat with the remaining hot dogs and serve each one with a charred güero chile on the side.

Notes

Courtesy Daniel Contreras, El Güero Canelo Restaurant

Carne con Chile Burritos

chile con carne burrito
Print Recipe
4.67 from 6 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe, courtesy of Lourdes Sanchez of Soto’s Outpost, from Pati's Mexican Table Season 8, Episode 13, "How Do You Say Tucson?"
Prep Time15 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Mexican
Keyword: brisket, burritos, carne
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 6 pounds pork or beef brisket cut into large pieces 
  • 2 garlic cloves
  • 1/4 of a large white onion
  • 3 bay leaves
  • 5 Roma tomatoes
  • Kosher or sea salt to taste
  • 15 chiltepin chiles
  • 3 to 4 chiles de arbol stemmed, seeded and rinsed
  • 3 cascabel chiles stemmed, seeded and rinsed
  • 3 pasilla chiles stemmed, seeded and rinsed
  • 2 dried morita or chipotle chiles stemmed, seeded and rinsed
  • 4 ounces California chiles, chile de sarta, or Colorado
    chiles
    stemmed, seeded and rinsed
  • 1/2 cup lard or vegetable shortening
  • 1/4 cup all-purpose flour
  • 10 large flour tortillas

Instructions

  • Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thick
    saucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.



  • To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.






  • Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.



  • Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.






Notes

Recipe courtesy of Lourdes Sanchez, Soto’s Outpost

Cheese and Shrimp Pasta Bake

Cheese and Shrimp Pasta Bake
Print Recipe
4.72 from 7 votes

Cheese and Shrimp Pasta Bake

Cheese and Shrimp Pasta Bake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style"
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, asadero cheese, chile de arbol, chiltepín chiles, green onions, mexican crema, Monterrey Jack cheese, Oaxaca cheese, pasta, pati’s mexican table, queso anejo, scallions, Shrimp, tomato paste, Tomatoes
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 fresh Anaheim chiles
  • 4 tablespoons olive oil divided
  • 1 white onion diced
  • 3 pounds ripe on the vine tomatoes washed and quartered
  • 4 garlic cloves finely chopped or pressed
  • 1 teaspoon kosher or sea salt or to taste, divided, plus more to season shrimp
  • 1 6- ounce can tomato paste
  • 1 teaspoon crushed dried chiltepín chiles chile de árbol, or red pepper flakes
  • 1 pound short and small pasta such as rigatoni or shells
  • 2 tablespoons unsalted butter
  • 2 pounds large shrimp peeled and deveined
  • Freshly ground black pepper to taste
  • 2 cups Mexican crema
  • 1 cup grated asadero or quesadilla cheese can also substitute with Monterey Jack or Muenster
  • 1 1/2 cup grated Oaxaca cheese
  • 1/2 cup grated añejo cheese or parmesan
  • 3 to 4 scallions white and light green parts thinly sliced, for garnish

Instructions

  • Bring a large pot of salted water to a boil.
  • Place the Anaheim chiles on a baking sheet lined with aluminum foil. Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds. Coarsely chop the chiles and set aside.
  • Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat. Add 2 tablespoons oil and heat until the oil is rippling. Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.
  • While the onion is cooking, add the tomatoes to a blender. Pulse in the blender until the tomatoes are crushed but are still a little chunky. Set aside until ready to use.
  • Add the garlic and chopped Anaheim chiles to the pan with the onion, stir, and season with 1/4 teaspoon salt. Cook for another couple minutes until the garlic starts to brown. Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute. Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits. Season with the remaining 3/4 teaspoon salt and the crushed dried chiles. Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful. Turn off the heat when ready.
  • Set a rack on the upper third of the oven and preheat to 450°F.
  • Add the pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.
  • Heat a large nonstick skillet over high heat. Melt the butter and the remaining 2 tablespoons oil. When melted, sizzling, and hot, add the shrimp in a couple batches and season with salt and pepper to taste. Saute a couple minutes until the shrimp are just cooked. Transfer the shrimp to a bowl or plate and repeat with the remaining shrimp. Chop half of the shrimp, leaving half whole to top the pasta.
  • Add the pasta to the sauce along with the chopped shrimp and the crema and toss to coat. Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and añejo cheeses. Bake for 10 to 15 minutes, or until the top is bubbling and golden brown. Sprinkle the top with scallions.

Notes

Cazuela de Pasta con Queso

Sinaloa Style Chilorio

Sinaloa Style Chilorio
Print Recipe
3.72 from 7 votes

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, guajillo chiles, pati’s mexican table, pork, Tomatoes
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 4 pounds boneless pork shoulder or butt fat on, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher or sea salt divided
  • 5 cups water
  • 4 ounces (about 14 to 15) guajillo chiles stemmed and seeded
  • 2 bay leaves
  • 8 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon freshly ground back pepper
  • Pinch ground cumin
  • 1/4 cup white distilled vinegar
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles seeded and chopped
  • 4 ripe Roma tomatoes cored and chopped

Instructions

  • Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.
  • Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
  • Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
  • Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.
  • This is the prepared chilorio base. You can let it cool and scrape into a colander, set over a bowl or pot, to drain the fat. Reserve the fat for later use. You can refrigerate the chilorio and the fat until ready to use.
  • If you are ready to eat it, set a casserole over medium heat, add a tablespoon or two of the reserved fat from the chilorio. Once hot, add the onion, Anaheim chiles, and tomatoes, stir and cook for 8 to 9 minutes until softened. Add the chilorio, mix well, and continue to cook for 10 more minutes.
  • Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).

Notes

Chilorio Estilo Sinaloa, courtesy Victoria Eugenia Gonzalez of Mely Restaurante

Lobster Chilaquiles

Lobster Chilaquiles
Print Recipe
4.67 from 3 votes

Lobster Chilaquiles

Lobster Chilaquiles recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"
Prep Time25 mins
Cook Time45 mins
Course: Breakfast
Cuisine: Mexican
Keyword: chilaquiles, Chipotle, cilantro, corn tortillas, jalapeno, lobsters, mexican crema, morita chiles, onion, pati’s mexican table, queso fresco, tomatillos, Tomatoes, tortilla chips
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the salsa:

  • 2 to 3 dried morita or chipotle chiles
  • 1 1/2 pounds about 6 ripe Roma tomatoes
  • 1 1/2 pounds about 12 tomatillos, husked and rinsed
  • 1/2 white onion cut into large pieces
  • 2 to 3 fresh jalapeños stemmed
  • 3 unpeeled garlic cloves
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 tablespoon vegetable oil

For the tortilla chips:

  • 2 tablespoons vegetable oil
  • 12 corn tortillas cut into triangles
  • 1/2 teaspoon kosher or sea salt or to taste

For the lobsters:

  • 4 1- and-a-quarter to 1-and-a-half pound live lobsters or you can substitute thawed lobster tails

For the toppings:

  • 1 cup crumbled queso fresco
  • 1/2 cup finely chopped white onion
  • 1/2 cup chopped fresh cilantro
  • Mexican crema to taste

Instructions

To make the salsa:

  • Place the morita chiles in a small bowl, cover with hot water, and let them sit and soften for at least 10 minutes.
  • Place the tomatoes, tomatillos, onion chunks, jalapeños, and unpeeled garlic cloves on an aluminum foil lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between, until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.
  • When cool enough to handle, peel the garlic cloves and place in a blender along with the jalapeños, tomatoes, tomatillos, and onion. Take the morita chiles out of the soaking water, remove their stems and seeds, and add to the blender with the rest of the ingredients. Add salt and puree until completely smooth. If you want, you can add the chiles one at a time and taste for heat.
  • In a medium saucepan, heat one tablespoon oil over medium heat. Once hot, pour in the salsa and quickly cover partially with a lid, as it will splatter all over the place. Cook for 4 to 5 minutes, stirring a couple times in between.

To make the tortilla chips:

  • Place rack in the middle of oven and preheat to 375°F.
  • Brush a baking sheet with a couple tablespoons oil. Spread the tortilla pieces all over and sprinkle with 1/2 teaspoon salt or to taste. Bake the tortilla chips for 25 to 30 minutes or until crisp and golden brown, flipping in between. Remove from the oven when ready.

To cook the lobsters:

  • Place lobsters on a baking sheet in the freezer for 10 minutes before cooking.
  • When ready to cook, place a lobster in the center of a chopping board with the head towards you (you can put some paper towels or a thin kitchen towel under so it will be steady and will soak up any juices that come out). Hold the lobster tightly in place by the tail and place the tip of a very sharp knife where the head separates from the body, with the sharp edge of the knife facing the head. With much determination jab the tip of the knife in and pull the blade down straight between the eyes and onto the chopping board. Repeat with the other 3 lobsters.
  • Then, flip the lobsters over and cut the tail right down the middle. Clean the inner parts with a spoon.
  • Preheat an outdoor or indoor grill, or grill pan, on medium-high heat. Generously brush the lobsters with the prepared salsa. Place cut side down flat on the grill and cook for 5 to 6 minutes. Flip to the other side, and cook for another 5 to 6 minutes. Remove from the heat.
  • Leave 4 halves of the lobsters intact, just as they came off the grill. Remove the meat from the remaining 4 halves, both from the tail and the claws and coarsely chop.

To make the queso topping:

  • In a small bowl, combine the crumbled queso, white onion, and cilantro.

To assemble:

  • Pour the salsa into a large bowl, add the tortilla chips and chopped lobster meat and toss. Divide the chilaquiles among 4 plates and place one of the intact lobster halves on each. Top with the queso topping and Mexican crema to taste.

Notes

Chilaquiles con Langosta

Sopitas con Huevo y Chilorio

Chilorio Migas
Print Recipe
4 from 6 votes

Sopitas con Huevo y Chilorio

Sopitas con Huevo y Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, corn tortillas, Eggs, lime, Migas, onion, pati’s mexican table, red onion, Salsa, Tomatoes
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the garnish:

  • 1 cup slivered red onion
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon vegetable oil
  • Kosher or sea salt to taste

For the sopitas:

  • 2 tablespoons chilorio fat or vegetable oil
  • 12 corn tortillas store-bought or homemade, broken into small pieces
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
  • 4 ripe Roma tomatoes cored and diced
  • 1 cup Sinaloa Style Chilorio
  • 8 large eggs beaten
  • 1 ripe avocado halved, pitted, diced
  • Salsa of your choice optional

Instructions

To make the garnish:

  • Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.

To make the sopitas:

  • In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
  • Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.

Notes

Chilorio Migas

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce
Print Recipe
4.84 from 6 votes

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: celery, Chipotle Mayonnaise, lobsters, pati’s mexican table, Pickled Jalapeños, red onion
Servings: 8 lobster rolls
Author: Pati Jinich

Ingredients

  • Kosher or sea salt
  • 4 1-and-a-quarter to 1-and-a-half pound live lobsters or substitute for thawed lobster tails
  • 2 sticks of celery cleaned and finely chopped (about 1 cup)
  • 2 tablespoons finely chopped red onion
  • 3/4 cup chopped pickled jalapeños
  • 1/2 cup Homemade Chipotle Mayonnaise
  • Freshly ground black pepper to taste
  • Unsalted butter
  • 8 brioche buns or hot dog rolls
  • Salted potato chips
  • Serrano Cocktail Sauce

Instructions

  • Fill a large stock pot three-quarters of the way full with water, counting how many quarts of water you pour. Add 1 tablespoon salt per quart of water. Bring to a rolling boil over high heat.
  • Place the lobsters in the water, head first, cover, and reduce heat to medium. Cook for 10 minutes, at a medium simmer, until the lobsters shells have turned completely red. Carefully remove them from the pot with the help of tongs, place on a baking sheet, and let cool.
  • When the lobsters have cooled enough to handle, remove their meat. First, remove the tail and place it upside down on a chopping board, stick a fork into the tail and pull out the meat. You can break the shell with a lobster or nut cracker. Use the cracker to break the claws and take out their meat.
  • Coarsely chop the meat and place in a bowl. Mix in the celery, red onion, pickled jalapeños, and chipotle mayonnaise. Season with salt and pepper to taste.
  • Put a large skillet over medium-low heat. Rub with butter. Place on the closed buns and let them toast for a minute per side. Remove and gently open without breaking them apart. Break potato chips and use them to make a first base layer, then spoon in a generous amount of the lobster salad. Serve with the serrano cocktail sauce and let your guests decide if and how much they would like.

Notes

Rollos de Langosta con Mayonesa de Chipotle, Jalapeños en Vinagre y Salsa Coctel de Serrano

Campechano Tacos with Street Style Salsa

Campechano Tacos with Street Style Salsa
Print Recipe
4.29 from 7 votes

Campechano Tacos with Street Style Salsa

Campechano Tacos with Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicharrón, cilantro, corn tortillas, flank steak, garlic, longaniza, onion, pati’s mexican table, Salsa Callejera, tacos
Servings: 8 tacos
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak cut into 1-inch pieces
  • 2 garlic cloves
  • 1/2 white onion
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon vegetable oil
  • 1/2 pound longaniza casings removed, chopped (or substitute Mexican chorizo)
  • 1/2 pound pork chicharrón crumbled or chopped into small pieces
  • 8 corn tortillas store-bought or homemade
  • 1 cup finely chopped white onion for garnish
  • 1 cup chopped cilantro leaves for garnish
  • Salsa Callejera

Instructions

  • Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside.
  • Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces. Set aside.
  • Set a large saute pan over medium-high heat, once hot add a tablespoon of oil. Add the longaniza or chorizo and brown, crumbling into smaller pieces with a couple wooden spoons or spatulas as it cooks, for about 5 minutes until crisp and brown. Add the chopped meat, stir, and cook for a couple minutes until it starts to brown as well. Incorporate the chicharrón, mix it all up and turn off the heat.
  • Preheat a comal or skillet over medium-low heat. Heat the tortillas for about a minute per side until completely hot with brown specks on both sides. Assemble the tacos, or let people assemble their own, by adding some of the meat mix and topping with chopped onion, cilantro, and salsa callejera.

Notes

Tacos Campechanos de Suadero, Longaniza y Chicharrón con Salsa Callejera

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese
Print Recipe
4.6 from 5 votes

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: bolillo, chicken, chiltepín chiles, cotija cheese, fried, fried chicken, guacamole, mayonnaise, Oaxaca cheese, pati’s mexican table, Sandwich, telera, Torta
Servings: 4 tortas
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying
  • 4 boneless skinless chicken breasts pounded to 1/4-inch thickness
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 1 cup all-purpose flour
  • 3 eggs
  • A splash of milk
  • 2 cups crushed butter crackers
  • 8 to 10 dried chiltepín chiles crushed (or substitute 3 to 4 chiles de árbol)
  • 1 cup mayonnaise
  • 2 cups grated Oaxaca cheese
  • 1/2 cup crumbled Cotija cheese
  • 4 bolillo or telera rolls split in half with insides scooped out
  • 2 cups baby arugula
  • 1 batch Matador Guacamole
  • 1/4 cup soy and lime mixture from the Matador Guacamole

Instructions

  • Preheat the oven to 450°F.
  • In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.
  • Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.
  • Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.
  • In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.
  • To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.
  • Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

Notes

Torta de Milanesa con Guacamole de Chiles Toreados y Chicharron de Queso

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
Print Recipe
4.34 from 6 votes

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: Mexican
Keyword: anaheim chiles, Chorizo, Eggs, onion, pati’s mexican table, potato hash, steak
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 5 tablespoons vegetable oil divided
  • 1 pound Mexican chorizo casings removed, chopped
  • 2 cups thinly sliced white onion
  • 3/4 pound about 4 Anaheim chiles roasted, sweated, peeled, and cut into small strips
  • 2 pounds sirloin steak fat trimmed and cut into bite-sized pieces
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground black pepper to taste
  • 6 eggs
  • Butter or oil for cooking eggs
  • Potato Hash Cake
  • Roasted Tomato and Jalapeño Salsita

Instructions

  • In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.
  • Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.
  • Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.
  • Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake
  • To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.

Notes

Carne y Huevos con Hash de Papa y Salsita Asada

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Pinto Bean Soup with Masa and Queso Fresco Dumplings
Print Recipe
4.86 from 7 votes

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Pinto Bean Soup with Masa and Queso Fresco Dumplings recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: Mexican
Keyword: cilantro, green onions, masa, mexican crema, mint, onion, pati’s mexican table, pinto beans, queso fresco, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons canola or safflower oil divided
  • 1/2 white onion chopped
  • 1 garlic clove
  • 1/2 pound (about 2) ripe Roma tomatoes cored and chopped
  • 3/4 teaspoon kosher or sea salt divided, or to taste
  • 3 cups cooked pinto beans with 1 cup of their cooking broth
  • 8 cups chicken or vegetable broth divided
  • 1 cup corn masa flour preferably the masa harina mix for tamales, but masa harina for tortillas also works
  • 3/4 cup water
  • 2 tablespoons crumbled queso fresco
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped mint leaves
  • Mexican crema optional, for garnish
  • Sliced scallions mint, cilantro and crushed dried chiltepín chiles or chiles de árbol, optional, for garnish

Instructions

  • Heat 2 tablespoons of oil in a large, heavy soup pot or casserole over medium-high heat. Add the onion and cook for 5 to 6 minutes until it has completely softened, the edges are golden brown, and there is a toasted and sweet aroma wafting from the pot. Add the garlic clove and and cook for another minute until the garlic is fragrant and has colored. Stir in the tomatoes and 1/2 teaspoon salt and cook for 5 minutes until the tomatoes have cooked down to a soft, thick paste.
  • Add the beans along with 1 cup of their broth, as well as 4 cups of the chicken or vegetable broth. Bring to a boil, reduce heat to medium, cover partially and simmer for 10 minutes. The beans should be completely soft and the broth thick and soupy.
  • Meanwhile, prepare the masa for the dumplings. In a medium bowl, combine the corn masa flour with the water and 1/4 teaspoon salt. Knead together with your hands. The dough will be very coarse and seem dry. Add the remaining 2 tablespoons of oil, queso fresco, cilantro, and mint, and mix together until the dough is very soft and homogenous, about 1 minute. Set aside.
  • Working in batches, puree the pinto bean soup in a blender until completely smooth. Pour back into the soup pot and whisk or stir in the remaining 4 cups chicken or vegetable broth. Set over medium heat and bring to a simmer. Reduce heat to low.
  • Begin forming the dumplings. Scoop up enough masa to make 1-inch balls, roll them between your hands (moisten your hands with water if they stick and, one-by-one, gently drop them into the soup. Once all the masa balls have been shaped and added to the soup, gently stir with a wooden spoon to make sure none stick to the bottom. Cover the pot partially with a lid and let the soup simmer gently for 15 to 20 more minutes until the masa dumplings are cooked through. They will thicken the soup as they simmer.
  • Taste the soup for salt and add more if need be. Serve hot, garnishing each bowl with a spoonful of fresh Mexican cream if desired. You may also sprinkle on some sliced scallions, mint, cilantro, and crushed chiltepín chiles or chiles de árbol for a punch of heat.
  • Note: If you are lucky enough to live next to a tortilleria or store that sells fresh corn masa, already mixed, go for it! You will need about 3/4 pound. Just mix it with the queso fresco, oil, mint, cilantro, and salt. If you can’t get ahold of fresh masa, rest assured that the corn masa made with masa harina for tamales or tortillas will still be excellent. If you have a choice between corn masa flour for tamales or for tortillas (they are two different products; masa harina for tamales will say so on the package), go for the tamal mix for these dumplings. The masa harina for tortillas is finer than the flour for tamales, but it will still work.

Notes

Sopa de Ombligo 

Grandma Hill’s Hoecakes

Grandma Hill's Hoecakes
Print Recipe
4.41 from 5 votes

Grandma Hill’s Hoecakes

Grandma Hill’s Hoecakes recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Antojos, Main Course
Cuisine: American
Keyword: buttermilk, cornmeal, onion, pati’s mexican table
Servings: 12 to 16 hoecakes
Author: Pati Jinich

Ingredients

  • 1 cup self-rising cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 cup buttermilk
  • 1/4 yellow onion diced
  • 3/4 cup water divided
  • 1/4 cup vegetable oil divided

Instructions

  • If you plan to serve these within 20 minutes of cooking, preheat your oven to 200°In a medium bowl, sift together the cornmeal, salt, and sugar. Put the buttermilk and the onion in a blender and puree till it’s a homogenous liquid. Pour that plus 1/2 cup of the water into the cornmeal mixture and whisk to combine.
  • You’re looking for something akin to slightly loose pancake batter — a batter that, when you drop it into the skillet, spreads on its own, bubbles up around the edges, splatters a little. If you need to add more water to accomplish this, add the remaining water increments.
  • Heat 1 tablespoon of the oil in a 10-inch cast-iron skillet over medium heat. Spoon 2 tablespoons of batter onto the edge of the pan to form 1 corn cake. If the batter sizzles a little, the pan’s ready. Continue to drop the batter around the perimeter of the pan, finishing off with one in the middle. Make sure you get as many of them in there as you can without letting them touch. Lower your heat slightly and cook on one side for about 3 minutes. When they’re brown on the cast-iron side and little bubbles are shooting up through the center of batter, flip and cook an additional 3 minutes. Transfer the browned hoecakes to a baking sheet and hold them in the oven till you’re ready to eat. Add another tablespoon of oil and continue with the next batch.
  • If you, like my grandma, want to make these ahead and serve them a few hours later, warm them in a 375°F oven for 12-15 minutes. Do not use a microwave. The results will disappoint.

Notes

Courtesy Vivian Howard

Pierna de Cerdo Adobada

Adobo Pork Butt
Print Recipe
3 from 6 votes

Adobo Pork Butt

Adobo Pork Butt recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, apple cider vinegar, guajillo chiles, orange juice, pati’s mexican table, piloncillo, pork
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 1/2 pound ripe Roma tomatoes
  • 1 white onion quartered
  • 6 unpeeled garlic cloves
  • 2 guajillo chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 1 cup fresh-squeezed orange juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated piloncillo or dark brown sugar
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper

For the meat:

  • 1 4- to 5- pound pork butt or shoulder bone in
  • 3 bay leaves

Instructions

To make the marinade:

  • Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)
  • Place tomatoes, peeled garlic and onion in the jar of a blender.
  • Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant. Place the chiles in a medium saucepan, cover with water, and simmer about 10 minutes until soft and rehydrated.
  • Transfer the rehydrated chiles, along with 1 cup of their cooking liquid, to the blender with the other ingredients. Add in the orange juice, vinegar, piloncillo, marjoram, thyme, oregano, salt, and pepper and puree until completely smooth. Let cool.

To roast the meat:

  • Preheat the oven to 325°F with the rack set in the bottom third.
  • With a small paring knife, pierce the pork butt all over so it will absorb the marinade. Place it in a large oven-proof casserole or baking dish and cover with the marinade* and add the bay leaves. Cover with a tight fitting lid or aluminum foil.
  • Place in the oven and roast for 3 hours or until meat is completely tender. Remove from the oven and raise the temperature to 375°Carefully remove the lid or foil, baste the sauce all over the meat and return to the oven, continue cooking another 20 to 30 minutes until browned on top.
  • Transfer the meat to a chopping board and let rest. Meanwhile cook the sauce in the casserole over medium-high heat or until thickened to a gravy consistency, about 15 to 20 minutes. Slice the meat, coarsely chop if desired, and place on a platter and dress with the sauce.
  • *Note: You can marinate the meat for up to 48 hours or roast right away.

Notes

Pierna de Cerdo Adobada

Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos
Print Recipe
3.67 from 6 votes

Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: burritos, Chipotle, flour tortillas, pati’s mexican table, potatoes, seafood, serrano chiles, Shrimp
Servings: 8 burritos
Author: Pati Jinich

Ingredients

  • 2 dried morita or chipotle chiles
  • 1 pound medium-sized shrimp shelled and rinsed
  • 3/4 pound red potatoes peeled and cut into small dice
  • 3 tablespoons peanut oil
  • 1/2 cup finely chopped white onion
  • 1 serrano chile stemmed and finely chopped
  • 2 garlic cloves finely chopped or pressed
  • 3 tablespoons sesame seeds
  • 1 1/2 pounds ripe Roma tomatoes finely chopped
  • 1/2 teaspoon kosher or sea salt or to taste
  • Flour tortillas
  • Serrano Salsa Cruda

Instructions

  • Place the morita or chipotle chiles in a bowl, cover with hot water and let soak for 10 minutes. Remove from the water, stem, seed and finely chop.
  • In a medium pot, bring heavily salted water to a simmer over medium-high heat. Add the shrimp and cook for 1 minute, just until cooked through. Remove with a spider or slotted spoon, set aside. When the shrimp have cooled down, working in batches, place in a plastic bag and mash with a meat pounder or a heavy flat-bottomed utensil (such as a small skillet or pan), until broken apart and mashed.
  • Add the potatoes to the same simmering water and cook for 5 to 6 minutes, until soft and cooked through. Drain and set aside.
  • Heat the peanut oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for 3 to 4 minutes until softened and beginning to brown. Add the serrano and morita or chipotle chiles, stir and cook for a minute. Add the garlic and sesame seeds, stir, and cook for another minute until the garlic is fragrant and the sesame seeds have toasted and browned. Add the tomatoes and salt and cook until the tomatoes become super soft and pasty, about 5 minutes.
  • Incorporate the mashed shrimp and cooked potatoes, stir well, and mash as it all comes together for another minute. Taste for salt.
  • Heat the tortillas on a preheated comal or skillet. Add 2 to 3 tablespoons of the shrimp machaca and potato filling to each tortilla and roll into burritos. Once assembled, you can heat them on the comal or skillet for another minute if you want them a bit toasted or eat them soft just as they are assembled. Serve with Serrano Salsa Cruda.

Notes

Burritos de Machaca de Camarón con Papa

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast
Print Recipe
4.5 from 6 votes

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast with Three Chiles Adobo from Pati's Mexican Table, Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: adobo, apple, Chorizo, pati's mexican table, pork, roast
Servings: 6 Servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 2 pasilla chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 2 guajillo chiles stemmed and seeded
  • 1 garlic clove
  • 1 ripe tomato
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or to taste
  • freshly ground black pepper
  • 3 pounds boneless pork loin butterflied to ¼” thickness

For the filling:

  • 1 tablespoon vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 3 ounces bacon slices coarsely chopped
  • 1/2 cup chopped white onion
  • 1/2 cup chopped celery
  • 1 Granny Smith or a tart green apple, peeled and diced
  • 1 ripe plantain peeled and diced
  • 1/3 cup slivered almonds
  • 1/2 teaspoon kosher or sea salt

Instructions

For the marinade:

  • Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
  • Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
  • You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
  • Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
  • Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.

For the filling:

  • Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
  • Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
  • Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
  • To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.

Notes

Lomo Relleno a los Tres Chiles

Governor Shrimp Tacos

Governor Shrimp Tacos
Print Recipe
4.6 from 5 votes

Governor Shrimp Tacos

Governor Shrimp Tacos recipe from Pati's Mexican Table Season 7, Episode 1 "Tijuana’s Culinary Revolution" 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Antojo, Mexican, pati's mexican table, Shrimp, Sinaloa, Taco
Servings: 6 Tacos
Author: Pati Jinich

Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 white onion slivered
  • 2 poblano chiles stemmed, seeded, slivered
  • 5 garlic cloves finely chopped
  • 2 ripe Roma tomatoes cored, seeded, slivered
  • 3 tablespoons sauce from chipotles in adobo
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
  • 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
  • 6 to 8 flour or corn tortillas
  • Sliced avocado for garnish
  • 1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste

Instructions

  • Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
  • On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
  • Serve with sliced avocado and Manzano chiles and onion.

Video

Notes

Tacos Gobernador de Camarón

Tortas Ahogadas

Tortas Ahogadas
Print Recipe
3.67 from 6 votes

Tortas Ahogadas

Tortas Ahogadas, or drowned tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Ahogadas, Carnitas, Mexican, Salsa, Sandwich, Tomato, Torta
Servings: 8 to 10 Servings
Author: Pati Jinich

Ingredients

To make the tomato salsa:

  • 1 1/2 pounds ripe Roma tomatoes coarsely chopped
  • 1 garlic clove
  • 1/4 cup chopped white onion
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 2 whole cloves
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 cups chicken broth or water more or less to taste

To make the spicy salsa:

  • 5 to 8 chiles de arbol stemmed, more or less to taste
  • 1 pound ripe Roma tomatoes
  • 3 garlic cloves
  • 1/2 cup coarsely chopped white onion
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1 tablespoon vegetable oil

To assemble:

Instructions

To make the tomato salsa:

  • Place all the tomatoes, garlic, onion, marjoram, oregano, cloves, salt, and pepper into the jar of a blender and puree until completely smooth.
  • Heat the oil in a saucepan over medium heat. Once very hot, but not smoking, pour in the tomato sauce. Cover partially with a lid and cook for 5 minutes, until the sauce thickens and seasons. Add the chicken broth, stir, and cook a couple minutes more. Turn off the heat and set aside.

To make the spicy salsa:

  • Heat a comal or skillet over medium heat. Once hot, add the chiles de arbol, and toast for about 1 minute, flipping them around as they do. Remove and set aside.
  • Place the tomatoes and garlic in a saucepan, cover with water, and place over medium-high heat. Simmer for about 10 minutes, until the tomatoes are cooked and mushy. Using a slotted spoon or tongs, transfer the tomatoes and garlic to the jar of a blender, along with a cup of their cooking liquid, the toasted chiles de arbol (you can add gradually if you choose), onion, vinegar, cumin and salt. Puree until completely smooth. Taste for vinegar, salt and heat, and adjust accordingly.
  • Heat the oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned.

To assemble the tortas ahogadas:

  • Have the warm carnitas shredded, the bread lightly toasted and the salsas heated.Slice the birotes to create a pocket for the filling, without cutting all the way through. One at a time, with the opening towards the ceiling, tuck in copious amounts of carnitas. Cut in half, place in a soup bowl or deep plate that can withhold sauces. Pour the tomato sauce on top first, and then ladle on as much spicy sauce as each guest desires.

Notes

Drowned Tortas

Border Pintos

Border Pintos
Print Recipe
4.72 from 7 votes

Border Pintos

Border Pintos from Pati’s Mexican Table Season 7,  Episode 4 "Baja Breakfast"
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Breakfast, Side Dish
Cuisine: Mexican
Keyword: Chorizo, pati's mexican table, pinto beans
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

  • 1 pound pinto beans rinsed
  • 1/2 white onion
  • 2 teaspoons kosher or sea salt or to taste
  • 2 tablespoons vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 1/2 pound thick sliced bacon chopped
  • 1 ripe Roma tomato cored and diced
  • 2 to 3 poblano chiles charred, sweated, skin removed, cut into strips
  • 1 cup queso fresco crumbled, for garnish

Instructions

To cook the pintos:

  • Place rinsed pintos in a large pot, cover with 3 liters of water, drop in the onion half and bring to a boil over medium-high heat. Reduce heat to medium and keep at a constant simmer, covering partially with a lid, for an hour. Check the beans from time to time to make sure they are not drying out. If they are, add a couple cups of hot water. Once they are cooked and soft, and should be very soupy, add the salt, remove the onion, stir and set aside.

Note:

  • You may substitute for 2 15-ounce cans of already cooked pintos. Heat with 2 cups water, season with salt to taste and set aside.

To make the Border Pintos:

  • Heat the oil in an extended skillet or casserole over medium-high heat. Once hot, add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until it has started to brown and has rendered its fat. Add the bacon, stir and cook for 3 to 4 minutes, until it begins to brown. Add the tomato and poblanos, stir and cook for a couple minutes. Incorporate the cooked pintos and all their cooking broth, let them come to a simmer, then reduce to medium heat and cook for 7 to 8 minutes. Until the beans are nicely seasoned, all the flavors have come together, and you see some lovely puddles of red fat over the top. Turn off heat. Crumble the queso fresco over the top before serving.

Notes

Frijoles Fronterizos

Dance with your Wife Guajillo Migas

Dance with your Wife Guajillo Migas
Print Recipe
4.67 from 6 votes

Dance with your Wife Guajillo Migas

Dance with your Wife Guajillo Migas recipe from Pati's Mexican Table Season 7, Episode 4 "Baja Breakfast"
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, Brunch, Eggs, Guajillo, Mexican, Migas, Tomato
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

For the tortilla chips:

  • 12 Corn Tortillas cut into rectangles or bite size pieces
  • Vegetable oil for frying
  • Kosher or sea salt to season the chips

For the guajillo salsa:

  • 3 guajillo chiles stemmed and seeded
  • 2 garlic cloves
  • 3/4 pound (or 12 ounces) ripe Roma tomatoes
  • 1 1/2 cups chopped cilantro leaves and upper part of the stems
  • 1 teaspoon kosher or sea salt

For the migas:

  • 5 large eggs lightly beaten
  • 3 scallions white and light green parts thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1 ripe avocado pitted and sliced

Instructions

To make the tortilla chips:

  • Heat enough oil to reach 1” in a heavy bottomed skillet or casserole, set over medium heat, for at least 5 minutes. Test the oil with a tortilla piece, once the oil is actively bubbling around the tortilla, it is ready. Add a batch of the cut tortillas without overcrowding the pan; they shouldn’t be on top of each other. Fry for 2 to 3 minutes, until they crisp up and achieve a golden color (don’t let them brown or they will burn). Remove with a slotted spoon or spider and place on a plate covered with paper towels to drain. Immediately sprinkle on salt to taste and continue with the rest of the tortilla pieces in batches until done. Reserve the frying oil.

To make the guajillo salsa:

  • Place the chiles, garlic and tomatoes in a saucepan, cover with water and set over medium-high heat. Simmer for 10 minutes, until the tomatoes are cooked and mushy, and the chiles are rehydrated. Place the cooked chiles, garlic and tomatoes into the jar of a blender, along with ½ cup of their cooking liquid, the cilantro, and salt, and puree until completely smooth.

To make the migas:

  • In an extended skillet or casserole, heat 1 tablespoon of the oil from frying the tortilla pieces and set over medium heat. Once hot, add all the tortilla chips and let them reheat for a minute or two. Pour in the beaten eggs, and once they begin to set, add the guajillo salsa. Gently begin to fold until everything is covered with the salsa, and the eggs are cooked, just a couple minutes. Remove from the heat, top with scallions, cilantro and avocado. Serve.

Notes

Baila con tu Mujer

Brown Sugar Carnitas

brown sugar carnitas
Print Recipe
4.3 from 10 votes

Brown Sugar Carnitas

Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: brown sugar, Carnitas, pati's mexican table, pork
Servings: 8 Servings
Author: Pati Jinich

Ingredients

  • 1 cup lard, vegetable shortening or oil
  • 3 to 4 pounds boneless pork shoulder or butt fat on, cut into 3” chunks
  • 4 teaspoons kosher or sea salt divided
  • 1 teaspoon freshly ground black pepper
  • 2 cups milk divided
  • 2 garlic cloves
  • 1/4 white onion coarsely chopped
  • 2 bay leaves
  • 1/2 cup brown sugar

Instructions

  • Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.
  • In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.
  • In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes. Turn off the heat.
  • With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.

Notes

Carnitas Caramelizadas

Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken
Print Recipe
3.86 from 7 votes

Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, cumin, garlic, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 ancho chiles stemmed and seeded
  • 2 dried chipotle chiles stemmed and seeded, moritas
  • 15 garlic cloves
  • 2 teaspoons cumin seeds
  • 2 teaspoons kosher or sea salt or more to taste
  • 1/3 cup olive oil plus more for greasing the baking sheet
  • 1 3-4 pound chicken cut up into 10 serving pieces (breasts cuthalf)
  • 1 cup chicken broth

Instructions

  • Place the ancho and chipotle chiles in a saucepan, cover with water and set over medium-high heat until it comes to a boil. Simmer at medium heat for 10 minutes, until the chiles are completely rehydrated.
  • Place the rehydrated chiles into the jar of a blender, along with 1/2 cup of their simmering liquid, the garlic, cumin seeds, salt and olive oil. Puree until completely smooth. Scrape into a bowl and let it cool.
  • Place the chicken in a container and cover completely with the garlic and cumin marinade. You can marinate it covered in the refrigerator up to two days. But you may also roast it right away without marinating ahead of time.
  • If you marinated the chicken ahead of time, remove it from the refrigerator. Preheat oven to 450 degrees Fahrenheit.
  • Generously grease a baking pan with oil. Place the chicken on the pan skin side down and sprinkle with a little salt. Put it in the oven and roast for 15 minutes. Carefully remove it from the oven, reduce the temperature to 375 degrees, flip over the chicken pieces and spoon any of the marinade on the bottom of the pan over the chicken pieces. Pour the chicken broth onto the bottom of the pan and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and the juices run clear – and there are barely any juices when pierced with a knife.

Notes

Pollo Ajocomino

Spicy Clam Chorizo Pasta

Spicy Clam Chorizo Pasta
Print Recipe
4.5 from 6 votes

Spicy Clam Chorizo Pasta

Spicy Clam Chorizo Pasta from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, clams, mexican pasta, pasta, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 to 5 dozen small littleneck clams
  • 4 tablespoons olive oil divided
  • 1/2 pound chorizo casings removed and chopped
  • 1 cup finely chopped white onion
  • 5 garlic cloves pressed or finely chopped
  • 2 chiles de arbol stemmed, chopped (keep the seeds), or more to taste
  • 1 cup light beer that you like to drink
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon honey
  • 1 pound spaghetti
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped parsley leaves

Instructions

  • Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren’t closed. Drain well.
  • Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
  • Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, until the shells open.
  • Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between.
  • Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
  • Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well.
  • Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.

Notes

Pasta con Salsa Picante de Chorizo y Almejas

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce
Print Recipe
4.72 from 7 votes

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce from Pati's Mexican Table, Season 7,  Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Keyword: fish, halibut, peppers, red snapper, rockfish, white fish
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 red onion halved and slivered
  • 1 yellow bell pepper stemmed, seeded, julienned
  • 1 red bell pepper stemmed, seeded, julienned
  • 1 green bell pepper stemmed, seeded, julienned
  • 1 chile manzano stemmed, seeded, julienned
  • 1 jalapeño sliced into rounds
  • 1 cup peanut oil plus more for searing the fish
  • 2 tablespoons toasted sesame oil
  • 1 cup white wine vinegar
  • 1/4 cup brown sugar or grated piloncillo
  • 1 cup fish chicken, or vegetable broth
  • 2 teaspoons kosher or sea salt plus more to season the fish
  • 2 tablespoons freshly squeezed lime juice
  • 6 6-oz halibut rockfish or red snapper fillets (or any mild white fish)
  • 1 cup fresh basil leaves thinly sliced, for garnish
  • Corn tortillas for serving

Instructions

  • To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
  • Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
  • Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.

Notes

Pescado con salsa picante, dulce y agria

Cali-Baja Fish Tacos

Cali-Baja Fish Tacos
Print Recipe
4.43 from 7 votes

Cali-Baja Fish Tacos

Cali-Baja Fish Tacos recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada's Epic Seafood"
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: Antojo, Baja, California, Cod, fish, Mexican, Taco, Tilapia
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 2 egg whites
  • 1 cup all-purpose flour plus extra flour for dusting the fish
  • 1 teaspoon kosher salt or sea salt or to taste, plus more to season the fish
  • 1/8 teaspoon ground cumin
  • 1 cup Mexican beer preferably a light beer (but anything short of a very dark bitter beer will work)
  • Safflower or canola oil for frying
  • 1 pound mild firm white fish such as cod, haddock, or halibut, cut into 1x4-inch strips
  • Freshly ground black pepper to taste

Instructions

  • In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.
  • In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.
  • Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
  • While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.
  • When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.
  • Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw. Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.

Notes

Tacos de Pescado Cali-Baja


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